The Ultimate Sandwich – Prosciutto, Brie, Pear and Walnut Baguette Sandwich
Sometimes, you come across a combination that just works, period. That’s how I felt when I took my first bite of Finch’s famous prosciutto, brie, pear and walnut sandwich, of course, followed by another bite, and another one after.
I discovered this timeless sandwich earlier this year while on a hometown visit back to Vancouver, at the whimsical Finch’s in Gastown. The combination of sweet pear with mellow creamy brie, savoury thin slices of prosciutto and toasted walnuts came together in a well orchestrated symphony of refined flavours. Since returning to Hong Kong, I’ve daydreamed about this sandwich on too many occasions, so finally took manners into my own hands (literally!) and created my very own version of the famous Finch’s sandwich.
What you’ll need (makes 2):
- a baguette (I get mine from Robuchon in Landmark)
- 100g prosciutto
- 1 bosch pear
- a wedge of brie
- a handful of walnuts
- creme of balsamic vinegar
First, toast the walnuts for a couple of minutes on low heat. Be sure to watch the pan as walnuts can burn easily.
Slice the pear and brie.
Cut the baguette lengthwise and toast
Get the prosciutto out and start layering.
Drizzle with some thick, syrupy balsamic creme and enjoy!
If you have leftovers, you can always make a delicious antipasto plate the next day.